Dry brined this lamb breast with a 50/50 salt to sugar ratio. Sous vide for 8 hours at 179° then finished on hot grill for about 10 min. The original recipe called for 16 hours in the water but that seemed excessive. Everything came out pretty great and the skin was super crispy.
by Bbwlover11119
3 Comments
Looks great!
Wooooo, that skin looks so good!
I got one of these and smoked it and it turned out fine (though I don’t like lamb.) But I got one before that and the whole thing smelled like cat urine. I had to return it.